A great way to have Brussels sprouts with a little more flair. The cream takes away the bitterness you usually find in Brussels. This is a family favorite during the holidays!

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
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Directions

Instructions Checklist
  • Preheat an oven to 400 degrees F (200 degrees C). Lightly grease a baking dish.

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  • Bring a large pot of lightly salted water to a boil. Add the Brussels sprouts and cook uncovered until tender, about 8 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the Brussels sprouts are cold, drain well, and cut in halves or quarters, depending on size. Set aside.

  • Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until limp and lightly browned, about 5 minutes. Reduce heat and stir in the Brussels sprouts. Season with salt and pepper then toss for about 1 minutes to evenly distribute the seasonings. Arrange bacon and Brussels sprouts on the prepared baking dish. Pour cream evenly over the Brussels sprouts, then sprinkle breadcrumbs and Parmesan cheese on top. Distribute pieces of butter over the bread crumbs.

  • Bake in the preheated oven until golden brown and heated through, 20 to 25 minutes.

Nutrition Facts

312.4 calories; 8 g protein; 15.8 g carbohydrates; 69.9 mg cholesterol; 625.1 mg sodium. Full Nutrition

Reviews (331)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/17/2009
WOW ... 5 stars for a Brussel Sprouts recipe? Great dish. I prepared this for guests last night. I didn't know how they felt about B/S's so I prepared another vegetable side dish as well ... the Sprouts were GONE ..... everyone really complimented the flavor. As is typical I followed the recipe for my first time making it ... no sense in rating a recipe that you've changed!!! The only things I will do differently next time are: 1) skip the butter on top 2) put the bacon pieces on top, not mixed in 3) broil for about 3 minutes at the end. Try this recipe!!! Read More
(173)

Most helpful critical review

Rating: 3 stars
05/18/2010
Granted, I only "tolerate" brussels sprouts, but I thought these were just okay, not great. First of all, they were quite a bit of work just to add a veggie to dinner. Second, what is the point of eating a veggie that makes you feel guilty? They weren't really much of a hit with my kids either. Guess we'll stick with little trees (broccoli) and forgo the alien heads (brussels sprouts). Read More
(12)
448 Ratings
  • 5 star values: 360
  • 4 star values: 63
  • 3 star values: 18
  • 2 star values: 3
  • 1 star values: 4
Rating: 5 stars
12/17/2009
WOW ... 5 stars for a Brussel Sprouts recipe? Great dish. I prepared this for guests last night. I didn't know how they felt about B/S's so I prepared another vegetable side dish as well ... the Sprouts were GONE ..... everyone really complimented the flavor. As is typical I followed the recipe for my first time making it ... no sense in rating a recipe that you've changed!!! The only things I will do differently next time are: 1) skip the butter on top 2) put the bacon pieces on top, not mixed in 3) broil for about 3 minutes at the end. Try this recipe!!! Read More
(173)
Rating: 5 stars
12/17/2009
WOW ... 5 stars for a Brussel Sprouts recipe? Great dish. I prepared this for guests last night. I didn't know how they felt about B/S's so I prepared another vegetable side dish as well ... the Sprouts were GONE ..... everyone really complimented the flavor. As is typical I followed the recipe for my first time making it ... no sense in rating a recipe that you've changed!!! The only things I will do differently next time are: 1) skip the butter on top 2) put the bacon pieces on top, not mixed in 3) broil for about 3 minutes at the end. Try this recipe!!! Read More
(173)
Rating: 5 stars
12/02/2009
Brussel Sprouts! Son LOVES them. Hubby HATES them. Made this Thanksgiving. Hubby ate a small serving to please me. then he ate 2 more to please himself. Enough said! Read More
(88)
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Rating: 5 stars
11/28/2009
I have made this recipe for years and it has always been a favorite. I crumble the bacon on the top instead of mixing it with the sprouts. I also leave off the extra butter on top. Read More
(80)
Rating: 5 stars
10/31/2011
I have a favorite Brussels sprouts recipe that uses pecans and lemon juice but tried this one instead. So glad I did. I tweaked it a bit by adding carrots which I boiled with the sprouts, for color and because I like them! I added minced garlic to the cooked bacon in the pan and briefly sauteed before adding the vegetables. Also, I used gluten free breadcrumbs and less than half of the butter. Normally I don't cook with heavy cream and was pleasantly surprised when it created a creamy glaze that mellowed the flavor of the Brussels. Oh, and I added a good sprinkle of nutmeg with the salt & pepper. It came out wonderful and I'll be making it for Thanksgiving. Big thanks! Read More
(46)
Rating: 5 stars
04/08/2012
My store didn't have either fresh or frozen brussels sprouts, and I had my heart set on trying this recipe, so I used broccoli in place of brussels sprouts. It was delicious. My husband wants me to make it this way in the future, but I like brussels sprouts even more than broccoli, so I can't wait to try it that way. Other than the broccoli, I made it exactly as the recipe called for. UPDATE: I made this for Easter using Brussels sprouts. It was sooo delicious. I doubled the bacon and mixed half of it in with the Brussels sprouts and sprinkled the other half to top of the bread crumbs and parmesan. Read More
(29)
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Rating: 5 stars
03/19/2010
Really great. I actually used frozen (cooked al dente) brussels sprouts since they aren't in season here. I also layered the ingredients...I put half of the sprouts half of the bacon etc. etc. and just repeated the layers. Everyone LOVED it! Thanks. Read More
(20)
Rating: 5 stars
04/24/2011
Made this for Easter and was very happy with how it turned out! I tried it because I had made a zucchini gratin by Ina Garten that was delicious and thought this sounded equally good. I did make a few changes but think the recipe would be good as is too. I sauteed frozen brussels sprouts in butter then added some salt pepper and a dash of nutmeg then the cream. I put the bacon bread crumbs and parmesan on top. Will definitely make again! Read More
(19)
Rating: 5 stars
02/16/2010
Without a doubt the best Brussels sprouts we've ever had! I had to adjust the measurements slightly because I used more than one pound of sprouts but other than that I made no other changes. My husband and I are fans of Brussels sprouts to begin with and we both agreed that these were the best we've ever tasted. Even my son who usually rejects any veggie other than corn or potatoes loved them. I'm planning to make them again tonight and plan to make them at least once a week--THAT'S how much we liked this recipe! Read More
(17)
Rating: 5 stars
01/04/2011
Out of 3 different brussel sprout recipes we've tried this week, this was , hands down, the favorite by brussel sprout lovers. Non-brussel sprout lovers didn't like any of them:) Read More
(14)
Rating: 3 stars
05/18/2010
Granted, I only "tolerate" brussels sprouts, but I thought these were just okay, not great. First of all, they were quite a bit of work just to add a veggie to dinner. Second, what is the point of eating a veggie that makes you feel guilty? They weren't really much of a hit with my kids either. Guess we'll stick with little trees (broccoli) and forgo the alien heads (brussels sprouts). Read More
(12)